Moroccan Chicken Paella

Serves 6

This is more ambitious than most of our Sunday Supper recipes. We did it one Sunday night when we had friends over for Sunday Supper.

Prepare ahead:

To make the rice:

2 cups basmati rice
3 - 3½ cups chicken broth
1 - 1½ cups chopped canned tomatoes
2 cloves minced garlic
1 onion finely chopped
Mexican dry oregano
Saffron threads

Serving:

Put the rice mixture into a large paella-type serving dish or individual bouillabaisse bowls and arrange chicken on top. Serve immediately.

Notes: